In a medium bowl, combine light soy sauce and cornstarch, mixing until smooth. Add shrimp and toss until coated. Let sit for about 10 minutes.

Heat vegetable oil in a non-stick frying pan over medium heat. Add minced garlic and ginger, sauté for 30 seconds until fragrant.

Add the shrimp in the pan and cook for 1-2 minutes on each side until bright pink and opaque.

Pour in honey and sprinkle chili flakes if desired. Toss shrimp in sauce for 1 additional minute until caramelized.

Remove from heat, transfer to a serving dish, and sprinkle with chopped green onions before serving.